veal/chicken marsala:
(Revised June 28 - 2010)

Ingredients: 6 p
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veal or chicken breasts, cut in thin slices, approx 180g pp
flour, pepper, salt, oregano, EVOO, butter
mushrooms, 150g pp
1 shallot pp (or 1 large for 2 persons)
2 garlic clove pp
1 cup chicken stock: 1 cup water - 1 cube).
1.5 cup narsala dry
1/2 lemon juice

Prepare the sauce - possibly ahead of time).
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In pan, large enough for mushrooms, place a good dash EVOO, and butter.
slowly cook chopped shallots until transparent, add garlic, cook some more.
add  shrooms, stock, 1/2 cup marsal, and lemon juice. 
Cook abt 20 mn until shrooms cooked, make sure it does not reduce too 
much, shrooms shouls be covered until end, may use a lid. 

If preparing ahead of time, reserve with lid on.

Cut chicken in this slices, (if prepared ahead, put in fridge covered
with plastic film.

Prepare mix of flour (a few spoons), pepper (8 turns pp), salt 1 turn pp 
(stock is already salty), some (enough) oregano. Mix with fork.

Cover each chicken piece with mix, and pan in olive oil (add olive oil 
for each batch), not too fast, must be nicely colored both sides.
reserve.

When all cooked, return to pan, add mushroom sauce, add marsala, let simmer,
possibly thicken sauce with a bit maizena_sauce.